Quinoa Salad with Grapes, Almonds and Spinach

Quinoa Salad with Grapes, Almonds and Spinach

Additional Recipes


  • 1 cup multi-colored quinoa
  • Salt
  • 1/3 cup Orange Mustard Dressing (recipe follows)
  • 1/2 cup slivered almonds
  • 2 cups washed and dried baby spinach
  • 4 scallions, finely chopped
  • 3 cups green seedless California grapes, halved
  • Freshly ground black pepper

Orange Mustard Dressing

  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons honey mustard
  • 2 tablespoons orange juice concentrate
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Preheat the oven to 350°F. Bring a medium pot of water to a boil and add the quinoa and season with salt. Simmer 9 minutes and drain well. Cool 10 minutes.

Meanwhile spread the almonds on a baking sheet and toast until golden, 6-8 minutes. Let cool.

Transfer the quinoa to a large bowl and stir in the dressing. Mix well and stir in the remaining ingredients. Season well with salt and pepper and serve at room temperature or chilled. Makes 6 cups.


Serves 6.

Serving Suggestions

No serving suggestions.

Nutritional Information

Nutritional analysis per serving: Calories 311; Protein 8.5 g; Carbohydrate 46 g; Fat 12 g; 33% Calories from Fat; Cholesterol 0 mg; Sodium 193 mg; Potassium 491 mg; Fiber 6 g.